Place whole chicken in a deep pot.

Add water to cover the chicken.

Bring to a boil, then reduce heat to a simmer.

Cook until the chicken is fork tender (approx. 2.5 hours).

Hold chicken in broth until completely cooled.

Remove chicken from broth, reserving the broth.

Remove meat from the bones and chop, discarding the skin.

Set aside the chopped chicken.

Preheat oven to 350 degrees F.

In a large bowl, crumble cornbread and toasted white bread (or biscuits).

Add chopped hard-boiled eggs to the bread mixture.

In a large skillet, saute chopped onions and celery in butter until translucent.

Add the sauteed vegetables to the bread mixture.

In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and vinegar.

Stir the egg mixture into the bread mixture.

Add enough chicken broth to create a moist consistency.

Grease a 9 1/2-inch by 13-inch glass baking dish with butter.

Evenly spread 1 cup of the dressing mixture in the bottom of the dish.

Add a layer of chopped chicken.

Top with the remaining dressing.

Bake until browned and bubbly (approx. 40 minutes).

Remove from oven and let cool for 10 minutes before serving.

Place a portion of the chicken dressing casserole on each plate.

Ladle the Giblet Gravy over the dressing.

Serve with chutney, hot mashed potatoes and green beans.

Preheat oven to 450 degrees F for Cornbread.

Heat a cast iron skillet in the oven with 1/3 cup shortening to melt.

When shortening is melted, remove skillet from oven.

Combine cornmeal and buttermilk in a medium bowl.

Add melted shortening to batter, stirring quickly.

Pour batter into hot pan.

Bake for 20 to 25 minutes.

Let cool and then crumble.

Boil liver, gizzards, and heart in a large pot of simmering water for 40 to 50 minutes or until tender for Giblet Gravy.

Drain, chop, and reserve giblets.

Melt shortening in a frying pan over medium heat.

Add flour, stirring until light brown, about the color of peanut butter, about 5 minutes.

Add chicken broth and stir.

Add salt and pepper to taste.

Add giblets and boiled eggs and stir to combine.

Serve immediately or keep warm.

Combine all ingredients in a medium bowl for Chutney.

Chill until ready to serve.